More comfort food! From the October 2003 Cooking Light again.
Sweet-Spicy Glazed Salmon
Baked sweet potatoes with brown sugar-pecan butter
The salmon was reminiscent of that recipe I got addicted to a year ago, but with a nice wasabi-like bite from the Chinese-style hot mustard. CL says you could sub in Dijon or a teaspoon of a dry mustard like Coleman's if your supermarket is diversity-challenged. I toasted the pecans ghetto-style on a paper plate in the microwave.
For the salmon, preheat oven to 425 degrees.
Combine 3 tablespoons dark brown sugar, 1 tablespoon low-sodium soy sauce, 4 teaspoons Chinese-style hot mustard, and 1 teaspoon rice vinegar in a saucepan; bring to a boil. Remove from heat.
Place 4 (6-ounce) salmon fillets (about 1 inch thick) on a foil-lined jelly roll pan coated with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Bake at 425 degrees for 12 minutes. Remove from oven.
Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings.
For the potatoes, pierce 4 (8-ounce) sweet potatoes with a fork. Microwave at HIGH 12 minutes or until done. Combine 2 tablespoons softened butter, 2 tablespoons brown sugar, and 1 1/2 tablespoons finely chopped toasted pecans. Top each potato with about 1 tablespoon butter mixture.Posted by astraea on October 23, 2003 | TrackBack